Spelt is another ancient grain that is the same family as today's wheat and oats but has very different properties. For instance, spelt is a softer gluten grain that is gentle to the digestive system. The Spelt Grain (also known as Dinkel, Farro, or Asturia) contains less of the proteins that cause the symptoms of coeliac disease. Although a diagnosed coeliac could not use Spelt as an alternative to today's wheat and oats(and nor would anyone seriously ill attempt to try new dietary regimes without consulting their doctor etc.), however, many allergen sensitive people do find these ancient grains can be tolerated.

The nutty flavour of the spelt grain is said to contain the anti-oxidising properties for the body.

This wholemeal spelt flour has a beautiful nutty flavour that makes for both tasty and healthy breads, pastries and cakes.